A simple quick and fabulous chutney to accompany dosa, (lentil crepes) Idlis (savory cakes) or even mix in with rice. Having the kids home demands that you be quick and creative – it is always a pleasure to have them home, but the problem usually is coming up with an idea for a meal more than making it – I am sure all you experienced chefs out there would agree – Rava Idlis and Chutney seemed like a perfect light and simple lunch to make- So we did and it was enjoyable – And what was best is although it is frigid outside, the sun shines even brighter making for good pics – Lately I have made food that I wish to blog in the evening and Jan evenings are usually gloomy and dark even by 5, making for not so great pics of really good food – Will strive to be more efficient with the daylight hours for blogging.
Here is the recipe
Ingredients
1 big red onion
1 handful of roasted peanuts (husk free)
3-4 of your spicy dried red chilies
1tsp of sesame oil
For tempering
a pinch of asafetida
1/4 tsp mustard seeds
fresh curry leaves
1tsp of sesame oil
Method
In a wok/kadai/frying pan heat the oil and add the ingredients and cook until onion is translucent
Cool and grind
Temper with the suggested ingredients
Serve with Idlis, dosas, rice or chapatis – See here with hot and delicious Rava Idlis
Enjoy
